OK, so I know that brining an "unprocessed" whole turkey has a lot of benefits and I have done this in the past with great results. However, I will not be able to brine my turkey next time (for various logistical reasons) but I still want to do the best that I can do. For those of you that have smoked a whole turkey without brining, I would like to ask about your experiences and get your opinion on which of the below listed alternative methods would likely provide the next best result or should be avoided. Also, if the method you suggest from below includes injecting, is there any constraint/guidance on the injection that would be used (such as no salt in the injection).
Thanks in advance for any opinions or advice.
METHOD:
1) Use an "unprocessed" turkey and inject.
2) Use a "processed" turkey and inject
3) Use a "processed" turkey and do not inject
Thanks in advance for any opinions or advice.
METHOD:
1) Use an "unprocessed" turkey and inject.
2) Use a "processed" turkey and inject
3) Use a "processed" turkey and do not inject
Last edited: